Chicken Fajitas

By by GreenPan
Images
Chicken Fajitas
Serves
Makes 4 servings
Ingredients
  • For the mojo de ajo:
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • Juice from 2 limes
  • 1 teaspoon red-pepper flakes
  • ½ teaspoon coarse salt

  • For the fajitas:
  • 1 tablespoon vegetable oil
  • 1 large white onion, cut into ½-inch-thick slices
  • 1 large green bell pepper, ribs and seeds removed, cut into ½-inch-thick slices
  • 1½ lb boneless, skinless chicken breast, sliced ½-inch-thick
  • 8 small flour tortillas, warmed
  • Guacamole for nachos, for serving
  • Pico de Gallo, for serving
  • Sour cream, for serving
  • Shredded Cheddar cheese, for serving


Procedure
Make the mojo de ajo: Put a sauce pan on the burner, press ’Start’ then ’Low Fry’. Cook oil and garlic in the sauce pan until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.

Make the fajitas: Put the wok on the burner, press ’Start’ and press ’High Fry’. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with ¼ teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.

Chicken Fajitas

By by GreenPan
Serves
Makes 4 servings
Ingredients
  • For the mojo de ajo:
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • Juice from 2 limes
  • 1 teaspoon red-pepper flakes
  • ½ teaspoon coarse salt

  • For the fajitas:
  • 1 tablespoon vegetable oil
  • 1 large white onion, cut into ½-inch-thick slices
  • 1 large green bell pepper, ribs and seeds removed, cut into ½-inch-thick slices
  • 1½ lb boneless, skinless chicken breast, sliced ½-inch-thick
  • 8 small flour tortillas, warmed
  • Guacamole for nachos, for serving
  • Pico de Gallo, for serving
  • Sour cream, for serving
  • Shredded Cheddar cheese, for serving


Procedure
Make the mojo de ajo: Put a sauce pan on the burner, press ’Start’ then ’Low Fry’. Cook oil and garlic in the sauce pan until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.

Make the fajitas: Put the wok on the burner, press ’Start’ and press ’High Fry’. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with ¼ teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.